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25Total Time
15Prep Time
10Bake Time

Barnet Sugar Cakes

0 Reviews

About the bake

These delicious Barnet Sugar Cakes are like large biscuits and have a lovely golden iced topping. These biscuits have the added twist of white wine or sherry, which brings out the fruity currants.

25Total Time
15Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.

  2. Step 2:

    Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.

  3. Step 3:

    Stir through the sugar, currants and nutmeg.

  4. Step 4:

    Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.

  5. Step 5:

    On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.

  6. Step 6:

    Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.

  7. Step 7:

    When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.


    • 250g Allinson's Self Raising Flour
    • 100g Butter (salted) (at room temperature)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Currants
    • 0.5 tsp Nutmeg (freshly grated)
    • 2.5 tbsp Double cream
    • 1 Egg yolk(s) (free range) (medium)
    • 2.5 tbsp White wine (sweet, or sweet sherry)
    • 4 tbsp Silver Spoon Icing Sugar


  • Baking sheet
  • Sieve
  • Rolling pin
  • Piping bag

Nutritional Information

per 24g
  • 113cal Energy
  • 4.6g Fat
  • 2.7g of which Saturates
  • 16g Carbohydrates
  • 8.6g of which Sugars
  • 1.3g Protein
  • 0.17g Salt

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